Apples Baked in Cider Recipe on Food52 (2024)

FAQs

How many apples does it take to make 1 gallon of apple cider? ›

How many apples does it take to make a gallon of cider? - It will take just a little over a peck or 36-42 medium apples to make just one gallon of cider.

As a general rule you will need in the region of 9 kg (20 lbs) of apples to produce 4.5 litres (1 gallon) of juice. Before you start it's a good idea to try and secure a good mix of different apples.

Most apples can be used in creating flavorful hard cider, but there are a few specific varieties that work best as cider apples. Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider.

Method. Melt the caster sugar in a non-stick frying pan until golden brown, then carefully add the apples, cut-side down. Cook for 5 mins to get some colour, then slowly add the cider. Bring to the boil and simmer, turning the apples occasionally, for about 10 mins until golden brown and cooked through.

A gallon of fresh apple cider at Walmart is about $4/gallon. I used about $2.50 worth of fruit and a few cents worth of spices to get 48oz. If we say it cost a total of $2.75 to make this batch of 48oz, that would come out to $7.15/gallon.

Selecting Apples

It takes 15 pounds of apples to produce a gallon of cider.

It take about 3-6 medium sized pressed apples to make an 8 oz cup of cider.

Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices. Cinnamon Sticks. Impart the delicious, warm, and cozy flavor of cinnamon into your delicious homemade apple cider recipe.

Dosage depends on the acidity of the juice: a low acid juice (pH of 3.7 to 3.8) will require 3 campden tablets per gallon of juice; average acid juice (pH of 3.4 to 3.6) will require 2 tablets per gallon; high acid juice (pH below 3) does not require campden tablets.

Apple Cider is fairly easy to make from fresh apples.

Please note you'll also need the right apples (supermarket varieties are not suitable).

Can you use rotten apples to make cider? ›

It is important that during preparation, any rotten apples are removed. Using these in your cider will mean your brew is undrinkable, not to mention the foul smell!

The apple varieties that we generally find in stores and that are used for the making of modern-style ciders include McIntosh, Golden and Red Delicious, Goldrush, Honeycrisp, Cortland, Idared, Jonagold, Granny Smith, Gala, and Fuji.

In order to remove any unwanted muck, insects and harmful bacteria that could potentially harm and affect the cider, the apples should be washed thoroughly. Washing apples may be best done outside using a large bucket, tub, anything big enough to hold your apples. Fill your vessel with water soak and wash the apples.

However, when making cider, it is preferable to leave them to mature. The principle is a simple one. Instead of pressing the apples immediately after grinding them, store them in a vat for 6 to 10 hours. If you are pressing at the same time, you can even sprinkle the juice from the press over the ground apples.

Cut a sample apple in half and check the colour of the pips. Ripe apples should have black and glossy pips, while pale or brown ones need more time on the tree. Only apples with black pips are suitable for juicing and cider making. Hold a large apple in your hand and gently twist it off the stem.

A gallon of apple cider is made from approximately one-third of a bushel, or 36 apples.

Good, firm cider apples can yield as much as 2.5-3 gallons of juice per bushel.

In my experience, a decent yield is 100 lbs of apples to make 5 gallons.

You need a good amount of apples to make cider. Approximately 30 to 40 apples will yield one gallon of cider. The apples need to be as ripe as possible. It's OK to use less-than-perfect apples on the ground at any orchard or old apple farm.